Spinach-Bacon Stuffed Potatoes
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
47
Spice
42
Sweetness
56
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 425 degrees F
2
Pierce the potatoes a few times with a fork
3
Microwave until tender, about 12 minutes
4
Place directly on the oven rack and bake until the skin is crisp, about 10 minutes
5
Meanwhile, chop the bell pepper and scallions
6
Cook the bacon in a nonstick skillet over medium heat, turning, until crisp, 8 to 10 minutes
7
Drain on paper towels, then chop
8
Add the bell pepper and all but 1 tablespoon of the scallions to the skillet
9
Cook, stirring occasionally, until tender, 4 minutes
10
Add the spinach, season with salt and pepper and cook until wilted, 5 minutes
11
Transfer the vegetables to a bowl; reserve the skillet
12
Split the potatoes and scoop out half of the flesh from each; stir into the vegetables along with the cheese, broth, hot sauce and all but 1 tablespoon of the bacon
13
Season with salt and pepper
14
Spoon back into the potatoes
15
Set on a baking sheet and bake 5 minutes
16
Return the skillet to medium-high heat; crack the eggs into the pan and season with salt and pepper
17
Cook until the whites are set, 5 minutes
18
Serve the eggs over the potatoes; top with the reserved scallions and bacon
19
Serve with more hot sauce
20
Photograph by Antonis Achilleos